PORTERHOUSE STEAK CUT RECIPES

Steps:

• 1. Get your steak up to room temperature before you cook it. Wash the potatoes and cut into 3cm chunks. Parboil in a pan of boiling salted water with the whole unpeeled garlic cloves for 8 minutes.
  2. Meanwhile, trim the fat on the steak to 1cm thick and put the steak aside. Finely chop the fat offcuts, place in a large cold frying pan and put on a medium-high heat to render the fat. Once sizzling, drain and add the potatoes and garlic. Cook for 30 minutes, or until golden and crisp, stirring occasionally. Strip in the rosemary leaves for the last 2 minutes, then leave on the lowest heat.
  3. Meanwhile, put a separate cold, non-stick frying pan on a medium-high heat and use tongs to hold the steak fat edge down for 6 minutes to render the fat and get it dark golden. Turn on to the bone edge for another 6 minutes to heat the bone. Now, gently turn the steak on to one of its flat sides. Cook for 6 minutes on each flat side (or 8 minutes for medium-rare). Remove to a board, cover, and rest, pouring pan juices over the potatoes.
  4. Pick the mint, parsley and basil leaves into a food processor. Pulse, then add the rest of the salsa verde ingredients with 8 tablespoons of oil. Blitz to your desired consistency, then taste and season to perfection.
  5. I like to carve and season the steak at the table, serving it with the crispy spuds and salsa verde alongside. Squeeze the sweet garlic out of its skins and enjoy.

Steps:

• Let the steak rest at room temperature for 30 minutes.
• Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot. 
• Season the steak heavily with salt and pepper on all sides. Add the oil to the skillet, then place the steak in the skillet and do not move it.  Cook until a nice sear forms, about 3 minutes. Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone. Slice the steak against the grain into thick pieces.  Put the bone back into the skillet and reassemble the steak around it (it should look like the steak originally did) with the seared side up. Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
• Broil to desired doneness, about 4 minutes for medium rare, 5 to 6 minutes for medium.  Transfer to a serving plate and pour the pan drippings over the steak.